Dry half-finished meal

ABSTRACT

Disclosed is a dry, packaged half-finished meal in the form of a mixture of two separate batches. The first batch is treated in an aqueous phase while the second batch is treated in edible oil and/or fat. The second phase aromatizes the first phase after mixing thereof.

The invention relates to a dry semi-ready meal packaged ready for preparing a meal featuring high sensorial quality. It also relates to a method of preparing the same.

Dry semi-ready meals (termed DSR meals in the following) consist of mixtures of dry or dried ingredients cooked by the consumer with the addition of a liquid, usually water, including, where necessary, the addition of oil and/or fat for quick production of a meal. “Cooking” in the sense of the present invention is intended to cover all typical types of preparation including not only cooking but also baking, frying, fritting, boiling, steaming, grilling, roasting and braising.

DSR meals contain one or more typical staple ingredients. In the sense of the present invention, staple ingredients are understood to be foodstuffs having a physiological effect such as, e.g., pasta, rice, cereals, potatoes, meat, vegetables, eggs, bread, milk, fruit, in contrast to other ingredients that stimulate taste, smell, appetite and nourishment such as e.g. herbs and spices. In addition conventional DSR meals may also contain such food additives as e.g. anti-oxidants, binding agents, emulsifiers, colorants, taste intensifiers, preservatives, modified starches, acidifiers, acidic regulators, stabilizers, sweeteners and thickeners. Further, conventional DSR meals mostly contain solid fats and flavorings.

DSR meals are marketed packaged, containing all ingredients in a mixture as necessary for preparation in water. Also available are so-called “instant” semi-ready meals which are pre-prepared in combination with fresh ingredients. However, such state of the art DSR meals may contain substances, the beneficial use of which is extremely controversial in modern nutritional physiological views. For a food item to comply with the requirements of EU bio Directive No. 2092/91, German AGÖL, and/or Bioland and/or Demeter associations and/or of the International Federation of Organic Agricultural Movements (IFOAM) and/or German organic and health food marking requirements, it must not contain chemically prepared organically-identical or artificial flavorings, or food additives—(except those as listed in Attachment 1) or solid fats. The requirements of bio watchdog committees sometimes exceed EC directive 2092/91 by e.g.,. permitting the use of organic flavorings in food items verified by the association only when FTNF (From the Named Fruit) flavors. Because of DSR meals retailed by the food sector include flavorings, additives and solid fats, they are not recommended by modern nutritional advisory bodies.

Practically no DSR meals at all without these controversial ingredients are retailed in the food sector and only a few isolated products, e.g., instant soups or powdered potato meals, are offered in the organic and health food sector. DSR meals are primarily prepared at home. With the exception of powdered potato products, such DSR meals are not tasty. This being the reason why they are avoided by restaurants and organized catering services in business, schools and universities. Indeed, even eating places low on the scale of culinary excellence, such as rail and road fast food establishments usually make no use of DSR meals.

The invention is thus based on the object of making available DSR meals and a method for their preparation with which meals can now be prepared not only conveniently but also tasty to a degree as to now also find acceptance in restaurants and catering services while meeting modern advisory body requirements for healthy, balanced nutrition in keeping with pertinent national and international association standards.

It has been surprisingly discovered that meals of enhanced gustatorial and olfactory quality are now achievable by first dividing the mixture of dry or dried ingredients into a water phase and an oil phase before preparing the ready meal, particularly before cooking the staple ingredients. This is why for marketing such a DSR meal, the corresponding dispensed dry ingredients for a meal are now packaged in two separate batches.

The first batch is made up of the staple ingredients to be cooked in the water phase together with the spices and/or herbs and/or seasonings and/or additives for consistency. The second batch consists of one or more spices and/or herbs for dissolution in cooking oil and/or fat, and/or staple ingredients. Assigning the spices to the fat or water phase is such that temperature-sensitive spices and herbs, i.e., those which must not be boiled, are assigned to the water phase—these include sensitive herbs and spices, vanilla, citrus fruits, berries, dried fruit and vegetables—whereas all other spices and herbs (fruit, seed, flower, bark and root spices and robust herbs and oilseeds) which are not temperature-sensitive are assigned to the oil phase. An assignment of various spices and seasonings to the oil phase or water phase, intended, however, merely to assist orientation, is given in Table 1. TABLE 1 (1) Assignment of Spices or Seasonings to Water-Phase and/or Oil Phase spices and plant part suitability for suitability for pref. oil seasonings common name botanic name used treated form water phase oil phase temperature ajwain Egyptian Carum copticum, seed dried whole a x 170° C. caraway Trachyspermum ammi ground a x 150° C. anise Pimpinella anisum seed dried whole a x 160° C. ground a x 140° C. asafoetida devil's dung Ferula asafoetida resin dried ground n x 160° C. basil Ocimum basilicum leaf dried grated x b freeze- cut x b dried bear's garlic Allium ursinum leaf dried cut x b freeze- cut x b dried enugreek Trigonella seed dried whole a x 160° C. foenumgraecum summer savory Satureja hortensis leaf dried grated x b freeze- cut x b dried paprika powder Capsicum annuum, fruit w/wo dried whole a x 150° C. Capsicum frutenscens seed coarse a x 140° C. ground ground a x 120° C. freeze- cut x b dried Turkish, dried, coarse a x 150° C. paprika pepper roasted ground ground a x 140° C. Cayenne dried ground x b pepper curry leaves Murraya koenigii leaf dried whole x b cut x b dill Anethum sowa, seed dried whole a x 160° C. Anethum graveolens ground a x 140° C. dill tips leaf dried whole x n freeze- cut x n dried tarragon Artemisia dracunulus leaf dried cut x n freeze- cut x n dried fennel Foeniculum vulgare seed dried whole a x 160° C. ground a b greater Alpina galanga root dried ground x n galangal pomegranate Punica granatum seed with dried whole x n seeds fruit pulp ground x n roselle Hibiscus sabdariffa flower dried whole x n cut x n ginger Zingiber officinalis root dried cut a x 150° C. ground a x 140° C. freeze- cut x n dried black cumin kala jeera Vernonia andhelmintica seed dried whole a x 140° C. ground a x 130° C. green Elettaria kardamomum capsule w. dried whole x x 170° C. cardamom seed ground a x 140° C. seed dried whole a x 160° C. ground a x 140° C. brown Amomum subulatum capsule w. dried whole a — cardamom seed chervil Anthriscus cerefolium leaf dried grated x n freeze- cut x n dried garlic Allium sativum dried ground x b cut x b freeze- cut x n dried coriander Coriandrum sativum seed dried whole n x 160° C. coarse a x 150° C. ground ground a x 140° C. leaf dried grated x n freeze- cut x n dried cumin cumin Cuminum cyminum seed dried whole a x 160° C. ground a x 140° C. caraway Carum carvi seed dried whole x x 140° C. ground x x 130° C. tumeric yellow Curcuma longa root dried ground x x 150° C. lavender Lavendula officinalis flower dried whole x n lemon grass lemon grass Cymbopogon citratus leaf dried cut x n freeze- cut x n dried Lovage Maggikraut Levisticum officinale leaf dried grated x b freeze- cut x b dried laurel Laurus nobilis, leaf dried whole x x 150° C. Cinnamomum lamala, C. cut x x 150° C. obtusufolium ground x b marjoram Origanum majorana leaf dried grated x b freeze- cut x b dried mango Mangifera indica green fruit dried ground x n pulp mint peppermint Mentha piperita leaf dried grated x n spearmint Mentha spicata Mentha frizzy mint crispa etc. etc. poppy white Papaver somniferum seed dried ground a x 150° C. nutmeg Myristica fragans flower dried ground x x 140° C. nut dried ground x x 120° C. cloves Caryophyllus aromaticus flower dried whole a x 160° C. ground a x 140° C. orange Citrus sinensis peel dried cut x n ground x n oregano Origanum vulgare leaf dried grated x b freeze- cut x b dried paprika mild sweet Capsicum annuum fruit dried ground x x 120° C. cut a x 130° C. hot dried ground x x 120° C. cut a x 130° C. parsley Petroselinum crispum leaf dried grated x n freeze- cut x n dried pepper green Piper nigrum berries dried whole x n freeze- whole x n dried black dried whole x x 160° C. coarse x x 150° C. ground ground x x 140° C. freeze- whole x b dried coarse x b ground white dried whole x x 150° C. coarse x x 140° C. ground ground x x 130° C. freeze- whole x b dried coarse x b ground pepper rose Schinus molle berries dried whole x n pimenta clove pepper Pimenta officinalis berry dried whole x x 150° C. kannada ground x x 140° C. rosemary Rosmarinus officinalis leaf dried cut x b freeze- whole x b dried cut x b saffron Crocus sativus stigma dried whole x n ground x n sage Salvia officinalis leaf dried cut x b freeze- cut x b dried sandalwood Santalum album wood dried ground x — chives leaf dried cut x n freeze- cut x n dried black cumin Nigella sativa seed dried whole x x 150° C. ground x x 130° C. celery seed dried whole a x 160° C. ground a x 140° C. mustard yellow Sinapis alba seed dried whole x n ground x n mustard brown or black Brassica juncea, seed dried whole a x 170° C. Brassica nigra ground x x 150° C. star anise Illicium verum fruit with dried whole x x 160° C. seed dried ground x x 140° C. thyme Thymus vulgaris leaf dried grated x b freeze- cut x b dried vanilla Vanilla planifolia fruit dried ground x n juniper Juniperus communis berry dried whole x b ground x b cinammon Ceylon Cinnamonum zeylanicum bark dried whole a x 170° C. cinammon cut a x 160° C. ground a x 150° C. cinammon cassia Cinnamonum cassia bark dried cut a x 160° C. ground a x 150° C. lemon Citrus limon peel dried cut x n ground x n berries strawberry Fragaria ananassa berry dried x n raspberry Rubus idaeus or currants Ribes rubrum (nigrum) freeze- tomato Lycopersicon esculentum dried etc. oil seeds sesame Sesamum indicum seed dried x x 140° C. sunflower Helianthus annuus pumpkin seeds Cucurbita poppy Papaver somniferum etc. dried fruit apples Pyrus malus fruit dried x n banana Musaceae apricots Prunus aemeniaca dates Phoenix avium figs Ficus carica cherries Prunus domestica currants Vitis vinifera Agyrena prunes Prunus domestica raisins Vitis vinifera morellos Prunus cerasus sultanas Vitis vinifera grapes Vitis vinifera etc. dried carrots Daucus carota leaf, root dried x n vegetables leek Allium porrum or parsnip Pastinaca sativa freeze- onions Allium cepa dried shallots Allium ascalonicum or parsley Petroselinum crispum spray- onions Allium cepa dried etc. other spices meat and meat dried x n and seasonings extract or fish and fish freeze- extract dried cheese or yeast spray- soy sauce dried dairy products etc. dried yellow boletus Boletus edulis, head and dried whole x b mushrooms chanterelle B. pinicola, stalk or cut mushroom B. aereus, freeze- ground oyster B. aestivalis dried mushroom Cantharellus cibarius shiitake Agaricus arvensis, mushroom A. silvatica, A. campestris, A. bispora Pleurotus ostreatus Lentinus edodes Legend: x = suitable n = not suitable a = relatively suitable (better result when assigned to fat phase) b = relatively suitable (temperature-sensitive) — = no use known

Since with spices and herbs, the temperature for optimum release of taste in the oil phase depends on their degree of size reduction in each case (e.g., a higher oil temperature being required for whole spices than when finely ground) in a combination of herbs and spices their degree of size reduction (whole—coarse—fine) needs to be adapted individually so that optimum release of taste occurs in each case at the same oil temperature, where possible.

When heating the oil phase, the ingredients dissolving in fat define the characteristic taste of the meal in each case, especially from their essential oils and/or hot pungent substances (including, among others, piperine, capsaicin, mustard oils, allilne) passing into the cooking oil and/or fat in flavoring it. Where necessary, fresh ingredients, especially the staple ingredients, but also herbs and/or vegetables may be added to a ready dry mixture. If these are not temperature-sensitive and can be assigned to the oil phase, they may be coated with flavored oil.

In the water phase, the staple ingredients are cooked and spices and/or herbs are absorbed along with such taste and smell enhancing ingredients (essential oils, bitters, hot pungent substances) that on mixing with the flavored oil phase of the meal being prepared, in each case create the desired typical gustatorial and olfactory overall impact by enhancing the inherent taste and smell of the staple ingredients.

The spices and/or herbs for absorption in the oil phase are mixed and heated by the consumer with cooking oil and/or fat available at home. The spices and/or herbs may be mixed with the oil and/or fat prior to heating or the oil and/or fat may be first heated and then the spices and/or herbs added. By the essential oils dissolving in the fat and the hot pungent ingredients passing into the oil and/or fat, the latter is flavored. This action is complete as soon as the flavorings dissolved in the oil and/or fat release a perceptible aroma either as key components or as an impact compound.

A volatile compound is termed an impact compound when it alone produces the typical flavor impact of a spice, whereas when several separate compounds are responsible therefor, they are termed key components.

If only spices and/or herbs are sauteed, just a few seconds in hot oil and/or fat are sufficient at a temperature in the range 120° C. to 170° C. If fresh staple ingredients are sauteed, 30 secs. to 5 minutes are sufficient. There is no need for the oil/fat temperature to be measured in preparation, actual kitchen practice has shown that it is sufficient to take care that the spices and/or herbs are dearly perceptible by smell and the mixture is not overheated (to more than 180° C.). Allowing the oil and/or fat to smoke or even boil must be avoided. This can result in unhealthy trans fatty acids, undesirable roasted substances with the danger of oil and/or fat spattering on when adding water.

All other ingredients, particularly the staple ingredients are mixed with water and cooked in the aqueous phase. The water phase is added to the flavored oil and/or fat. Mixing of the remaining ingredients with water can be done prior to adding the water phase to the flavored oil phase. Or a metered amount of water is added to the flavored oil phase before adding the remaining ingredients. The meal is then cooked until the staple ingredients are done.

Flavoring the cooking oil and/or fat as the first step is suitable for most recipes. Following release of the ingredients broken down in the oil phase, cooking up to 10 minutes in water will not produce any further tangible change in the degree of extraction of the inherent fat soluble essential oils and/or hot pungent substances.

Where meals are concerned having staple ingredients that need to be cooked longer in the water phase, such as legumes, whole-meal wheat, brown rice, it may be advantageous to first cook them in the water phase together with the further ingredients for the water phase and to add the flavored oil phase when done. This prevents bitters and other substances affecting the taste and/or smell contained in the ingredients for the oil phase or formed in lengthy cooking from passing into the water phase during cooking. Following the addition of the flavored oil phase when done, the meal is then left to stand for a further 5 minutes or so for an intimate intermingling of aromas and flavorings.

Since in accordance with the invention the spice and/or herb mixture for breakdown in the oil phase are packaged separate from the staple ingredients to be cooked in the water phase, the producer of the DSR meals in accordance with the invention has the possibility of offering the oil phase already flavored with the spice and/or herb mixture apportioned for a specific meal separately packaged. The flavored oil in a suitable package then merely needs to be added to the remaining ingredients at the desired point in time.

Suitable for this purpose is, e.g., a plastic-finished bag of aluminum foil as used for apportioned packs of ketchup or mustard, or a glass vial as usual for bakery flavorings. Also suitable are one or more gelatin or starch capsules as usual for swallowing medicines and that have the advantage that they dissolve on cooking in adding body to the meal. Likewise suitable is a herbal drop containing a filling of spice and/or herbal extracts, or a closed salt crystal likewise containing a filling of spice and/or herbal extracts which have the advantage of dissolving on cooking in making use of the sugar or salt shell for flavoring the meal.

The method in accordance with the invention for the preparation of meals from the DSR meals in accordance with the invention now makes it possible to produce DSR meals with the total elimination of all and any controversial, undesirable, particular chemically modified food additives while nevertheless preparing a meal that in its overall sensorial impact and from a nutritional physiological point of view is practically identical to that of a meal prepared with fresh ingredients. In addition, the labor in developing recipes is relatively low as compared to that of conventional DSR meals since recourse can now be made to traditional cooking recipes having a proven record of success. This is why meals prepared with DSR ingredients in accordance with the invention satisfy the culinary requirements of high-profile catering establishments or restaurants while complying with EU bio directive (EEC Directive No. 2092/91) and organic and/or health food guideline requirements. When dispensing with compliance with such requirements, then instead of flavored cooking oil, flavored or plain solid fat may be employed. This still allows meals to be prepared with a convincing taste and, in this case, there is no need for separate packaging.

The invention will now be detailed by way of the following examples:

EXAMPLE 1

Red Lentils with Spices (Bengali Masar Dal)

The composition of the (dried) staple ingredients and spices of the first separate packaged batch for cooking in water is as follows: Red lentils (masar dal) 225 g Tomato powder (spray dried) 12 g Salt 8.25 g Cane sugar 0.5 g Paprika, hot, ground 1.7 g Paprika, mild sweet, ground 1.4 g Ginger, ground 1 g Tumeric, ground 0.65 g Garlic, freeze-dried 0.75 g Onions, freeze-dried 0.55 g Parsley, freeze-dried 0.32 g Bay-leaf ½ piece

The composition of the spices and/or herbs of the second batch packaged separate for absorption in cooking oil is as follows: Cumin, whole  0.9 g Fennel, whole  0.9 g Black mustard, whole  0.9 g Black cumin, whole 0.45 g Fenugreek, whole 0.45 g Cinnamon pieces 0.25 g

The spice mixture of the second batch for the oil phase is added to two tablespoonfuls of cooking oil and heated; optionally the two tablespoonfuls of cooking oil are first heated and then the spice mixture added. Heat is applied until the spices release their odor, then 780 ml of water is added to the hot flavored oil phase. Then, the mixture of the first batch with the staple ingredients is added, stirred, brought to boil and left to simmer for 20 minutes with occasional stirring.

Since the staple ingredient is a legume requiring a somewhat longer cooking time, in a preferred embodiment, the first batch for the water phase is first boiled in water for a period of 15 minutes before adding the flavored oil phase and leaving to simmer for further 5 minutes.

EXAMPLE 2

Fine Basmati Rice (Paliala Pilaw)

The composition of the (dried) staple ingredients and spices of the first separate packaged batch for cooking in water is as follows: Basmati rice 225 g Salt 8.25 g Cane sugar 0.5 g Onions, freeze-dried 1.1 g Tumeric, ground 0.65 g Garlic, freeze-dried 0.75 g Bay-leaf ½ piece

The composition of the spices and/or herbs of the second batch packaged separate for absorption in cooking oil is as follows: Cumin 0.3 g Cloves 4 pieces Cinnamon stick 3 cm Green cardamom, whole capsules 4 pieces

Two tablespoonfuls of cooking oil are added to the spice mixture of the second batch for the oil phase and heated; optionally the two tablespoonfuls of cooking oil are first heated and then the spice mixture added. Heat is applied until the spices release their odor, then 620 ml of water is added to the hot flavored oil phase. Then, the rice mixture is added, stirred, brought to boil and left to simmer for 10 minutes with the lid on. This is followed by leaving to finish for a further 10 minutes on a low flame before the meal is removed from the flame, left to stand for 5 minutes and fluffed with a fork.

For makers of DSR meals in accordance with the invention there is now the possibility of developing new ranges of products to advantage as were formerly hardly achievable with conventional DSR meals.

-   -   Restaurant owners hitherto unable to offer higher quality         vegetarian food can now offer instant vegetarian dishes.     -   Catering services can now install vending machines for obtaining         meals of high nutritional physiological value.     -   Relatively unknown, but good-tasting legumes of high nutritional         physiological value (French green lentils, belugal lentils,         champagne lentils, mountain lentils, toor dal peas, channa dal         peas, azuiki beans, pinto beans and a whole lot more) can now be         packaged as DSR meals together with suitable spices and/or         herbs.     -   New fillers of cooked varieties of cereals (spelt, kamut,         barley, oats, green core, wheat) or unusual varieties (amaranth,         buckwheat, barley, millet, maize, quinoa) can now be packaged         together with suitable spices and/or herbs for appropriately         extending dishes on offer in also rendering them to full value         nutritionally.     -   Classical international dishes requiring sophisticated spices         normally not available as household spices can now be prepared         more conveniently and with more certainty.     -   Soy extrudate meat-replacement meals are now achieved as DSR         meals.     -   DSR meals suitable for diet schedules can now be developed,         necessary e.g. with such afflictions as diabetes mellitus,         hypercholestereinemia, hypertriglyceridemia, hypertonia, gout,         coeliac/celiac disease.     -   DSR recipes can now be adjusted to meet the particular         nutritional needs as medically recommended for such groups as         active sports enthusiasts and professionals, expectant and         nursing mothers, vegetarians requiring a special or enhanced         intake of specific amino acids, vitamins and minerals.     -   DSR based ayurvedic recipes can now be made available. 

1-14. (cancelled).
 15. A dry, packaged semi-ready meal for preparing a meal of high gustatorial quality comprising: a mixture of dry and dried ingredients provided in two batches packaged separate from each other; the first batch comprising dried temperature-sensitive ingredients to be cooked and/or absorbed in an aqueous solution; and the second batch comprising temperature-insensitive ingredients to be absorbed in cooking oil and/or fat, whose fat-dissolving ingredients flavor the cooking oil and/or fat, and which, after mixing same with the first batch in the aqueous solution in combination with the inherent taste and odor of staple ingredients and the gustatorial and olfactory ingredients of the first batch, endow the meal to be prepared after cooking with its typical overall gustatorial and olfactory impact.
 16. The dry, packaged semi-ready meal according to claim 15, wherein staple ingredients in dried form are contained in the separately packaged first batch with the dried temperature-sensitive ingredients comprising at least one of spices, herbs, seasonings, consistency-enhancing ingredients, or additives.
 17. The dry, packaged semi-ready meal according to claim 16, wherein the temperature-insensitive ingredients comprise at least one of herbs and spices; and said at least one of herbs and spices are ground to a degree relative to each other so that optimum release of each gustatorial component of said at least one of herbs and spices occurs at about the same oil temperature.
 18. The dry, packaged semi-ready meal according to claim 15, wherein the temperature-insensitive ingredients comprise at least one of herbs and spices; and said at least one of herbs and spices are ground to a degree relative to each other so that optimum release of each gustatorial component of said at least one of herbs and spices occurs at about the same oil temperature.
 19. The dry, packaged semi-ready meal according to claim 15, wherein the staple ingredients include at least one of legumes, rice, pasta, cereals, and soy extrudate.
 20. A method of preparing a meal from a dried semi-ready meal according to claim 1 comprising the steps: flavoring cooking oil and/or fat with the temperature-insensitive ingredients of the second batch by heating, absorbing the temperature-sensitive ingredients contained in the first batch together with the staple ingredients to be cooked in the aqueous solution, and mixing the aqueous solution with the flavored cooking oil and/or fat.
 21. The method according to 20, wherein the step of mixing the aqueous solution with the flavored cooking oil and/or fat is done after cooking the staple ingredients in the aqueous phase.
 22. The method according to claim 20, wherein the step of mixing the aqueous phase with the flavored cooking oil and/or fat is done before cooking the staple ingredients.
 23. The method according to claim 20, further comprising: coating and/or searing fresh staple ingredients with the flavored cooking oil and/or fat before being mixed and cooked with the ingredients of the first batch in the aqueous solution.
 24. The method according to claim 20, wherein the cooking oil and/or fat is heated for flavoring with the ingredients of the second batch to a temperature in the range 120° C. to 170° C.
 25. Use of a dried, packaged semi-ready meal according to claim 1 to prepare a meal for sale in vending machines.
 26. A dry, packaged semi-ready meal for preparing a meal of high gustatorial quality comprising: a mixture of dry and dried ingredients provided in a first batch and a second batch, the first and second batches being packaged separate from one another, the first batch comprising temperature-sensitive ingredients to be cooked and/or absorbed in an aqueous solution, the second batch comprising temperature-insensitive fat soluble ingredients to be absorbed in cooking oil and/or fat, at least one of the first batch and the second batch further comprising staple ingredients, wherein after mixing the first batch and aqueous phase with the second batch, the mixed batches provide the meal to be prepared, after cooking, with its typical overall gustatorial and olfactory impact.
 27. The dry, packaged semi-ready meal according to claim 26, wherein the staple ingredients in dried form are contained in the separately packaged first batch with the dried temperature-sensitive ingredients comprising at least one of spices, herbs, seasonings, consistency-enhancing ingredients, or additives.
 28. The dry, packaged semi-ready meal according to claim 27, wherein the temperature-insensitive fat soluble ingredients comprise at least one of herbs and spices; and said at least one of herbs and spices are ground to a degree relative to each other so that optimum release of each gustatorial component of each of said at least one of herbs and spices occurs at about the same oil temperature.
 29. The dry, packaged semi-ready meal according to claim 26, wherein the temperature-insensitive fat soluble ingredients comprise at least one of herbs and spices; and said at least one of herbs and spices are ground to a degree relative to each other so that optimum release of each gustatorial component of each of said at least one of herbs and spices occurs at about the same oil temperature.
 30. The dry, packaged semi-ready meal according to claim 26, wherein the staple ingredients include at least one of legumes, rice, pasta, cereals, and soy extrudate.
 31. A method of preparing a meal of high gustatorial quality comprising the steps of: providing a dry, packaged semi-ready meal for preparing the meal of high gustatorial quality comprising: a mixture of dry and dried ingredients provided in a first batch and a second batch, the first and second batches being packaged separate from one another, the first batch comprising temperature-sensitive ingredients to be cooked and/or absorbed in an aqueous solution, the second batch comprising temperature-insensitive fat soluble ingredients to be absorbed in cooking oil and/or fat, at least one of the first batch and the second batch further comprising staple ingredients, adding the first batch temperature-sensitive ingredients to an aqueous solution; heating the aqueous solution to absorb the temperature-sensitive-ingredients into the aqueous solution and cooking any staple ingredients included with the first batch; adding the second batch temperature-insensitive fat soluble ingredients to cooking oil and/or fat; heating the cooking oil and/or fat until the cooking oil and/or fat are flavored by the second batch temperature-insensitive fat soluble ingredients; and mixing the aqueous solution and temperature-sensitive ingredients with the flavored cooking oil and/or fat.
 32. The method according to 31, wherein the step of mixing the aqueous solution and temperature-sensitive ingredients with the flavored cooking oil and/or fat is done after cooking the staple ingredients in the aqueous phase.
 33. The method according to claim 31, wherein the step of mixing the aqueous solution and temperature-sensitive ingredients with the flavored cooking oil and/or fat is done before cooking the staple ingredients.
 34. The method according to claim 31, further comprising: coating and/or searing fresh staple ingredients with the flavored cooking oil and/or fat before the step of mixing the aqueous solution and temperature-sensitive-ingredients with the flavored cooking oil and/or fat. 